Poha Chivda

Name: Poha Chivda
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups poha thin variety,; 1/3 cup peanuts; 1/3 cup roasted chana; 1/3 cup cashews; 2 tablespoons golden raisins; 1/3 cup oil; 14-15 curry leaves; generous pinch asafoetida (hing); 1/4 tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp black salt; 1/4 tsp chaat masala; 1 tsp powdered sugar

Monika Jain @monika_jain

#CA26

Monika Jain @monika_jain

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Ingredients

15 minutes

4 servings

2 cupspoha thin variety,
1/3 cuppeanuts
1/3 cuproasted chana
1/3 cupcashews
2 tablespoonsgolden raisins
1/3 cupoil
14-15curry leaves
generous pinchasafoetida (hing)
1/4 tspred chilli powder
1/4 tspturmeric powder
1/4 tspblack salt
1/4 tspchaat masala
1 tsppowdered sugar

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Steps

15 minutes

1

Measure all the ingredients and keep them separately in a plate or bowl.
2

Heat a wide, thick bottomed pan or kadai with a handle. Put oil in it and keep the flame to a low. Then add 2 cups of thin poha or rice flakes in it. Cook until the poha becomes crispy. Remove the fried poha on a plate and place aside.
3

Add peanuts and fry them till they become crisp. Remove them with a slotted spoon. Place in another dish or bowl.
4

Fry the cashews. Crisp it.
5

Fry curry leaves. Keep aside.
6

Now take a big bowl for mixing.
7

Add a pinch of asafoetida. Then sprinkle ¼ teaspoon of turmeric powder and 1 to 1.5 teaspoons of salt or add salt as per taste. Now add 2 teaspoons of powdered sugar and raisins.
8

Roast for 4 to 5 minutes. Preferably shake and mix the chivda mixture by shaking the pan. If stirring, then gently stir. Don't apply too much force while stirring else the poha flakes might break.
9

Serve the chivda as a tea time snack.